This is photograph of a Custom Tiled # 7.  This Kamado glaze color was specifically selected by Nancy and Don Lane for their beautifully remodeled Victorian home in Auburn, California.

This image does not do justice to the spectacular "three fire,"  three color (cobalt blue, forest green and emerald) Kamado. 

Notice that the damper top, handle, draft door, feet and knobs are all matched with the same custom ceramic glaze.

The Lane's Kamado is a true example of a "beautiful piece of yard art." And, of course, it is the "best barbecue in the world."    

#7 Cobalt Blue with Drum Side Table in one of  the most beautiful condominiums in Chicago

Don Canfield  (714) 376 5693 from Laguna Beach, CA (on the left) being complemented by the famous surfer Glen Martin (714) 496-2840 for his decision to also "upgrade" from their Japanese #5 Kamado.  Don's original # 5 Kamado (shown on lower right) was purchased from Richard Johnson in the summer of 1960

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If there ever was a person who can truthfully state that "food cooked in a Kamado is different and better," it's Don. Thirty seven years experience and "belly" (belly ...... used with his permission) to prove it.

The family and friends of these "old surfers" have grown to where the 60% larger #7 Kamado solves the heart wrenching problem of not being able to fit the 35 pound turkey, vegetables and steaks at the same time.

This a photo of just hard wood being used as fuel. 

Truck load!

This is a 22 pound turkey  not a chicken

Doug & Kathy Wright

after 18 years, a new Kamado #5  

This is the Original U.S. Patent issued to Richard Johnson Aug. 10, 1965 after 5 years of design and application efforts.

See "History" for details

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1967 Brochure of the U.S.A. made Kamado.  This new formula, design and manufacture was by Richard Johnson's Company in Southern California. 

This beautiful glazed Kamado had an unique formula which had zero coefficient of expansion from heat, similar to Corningware.

Thousands were sold until a major raw material became unavailable.

Visit History for further information.

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